1 pkg. pinto beans
2 lg. onions
1 bunch parsley
4 garlic cloves
3 lg. cans stewed tomatoes
Fresh vegetables: Swiss chard, red cabbage, 1 lg. tomato, carrots, celery, zucchini, string beans, etc.

Soak beans in large pot of water overnight. Chop onions, garlic, parsley, and brown in olive oil in large pot. Squeeze tomatoes (stewed) in onion mixture. Add beans. Puree 1/2 quantity and add cut up vegetables. Add salt and pepper to taste. Cover and simmer for 2 hours. Add water if too thick.